EP2152100A1 - Composition de boisson comprenant de l'acide linoléique conjugué - Google Patents

Composition de boisson comprenant de l'acide linoléique conjugué

Info

Publication number
EP2152100A1
EP2152100A1 EP08749064A EP08749064A EP2152100A1 EP 2152100 A1 EP2152100 A1 EP 2152100A1 EP 08749064 A EP08749064 A EP 08749064A EP 08749064 A EP08749064 A EP 08749064A EP 2152100 A1 EP2152100 A1 EP 2152100A1
Authority
EP
European Patent Office
Prior art keywords
beverage
weight
cla
fat
fruit
Prior art date
Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
Granted
Application number
EP08749064A
Other languages
German (de)
English (en)
Other versions
EP2152100B1 (fr
Inventor
Ellen Maria Elizabeth Mulder
Ulrike Schmid
Jeroen Monster
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
Stepan Specialty Products LLC
Original Assignee
Lipid Nutrition BV
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by Lipid Nutrition BV filed Critical Lipid Nutrition BV
Priority to EP08749064.5A priority Critical patent/EP2152100B1/fr
Publication of EP2152100A1 publication Critical patent/EP2152100A1/fr
Application granted granted Critical
Publication of EP2152100B1 publication Critical patent/EP2152100B1/fr
Not-in-force legal-status Critical Current
Anticipated expiration legal-status Critical

Links

Classifications

    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23F—COFFEE; TEA; THEIR SUBSTITUTES; MANUFACTURE, PREPARATION, OR INFUSION THEREOF
    • A23F5/00—Coffee; Coffee substitutes; Preparations thereof
    • A23F5/24—Extraction of coffee; Coffee extracts; Making instant coffee
    • A23F5/36—Further treatment of dried coffee extract; Preparations produced thereby, e.g. instant coffee
    • A23F5/40—Further treatment of dried coffee extract; Preparations produced thereby, e.g. instant coffee using organic additives, e.g. milk, sugar
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
    • A23C9/00—Milk preparations; Milk powder or milk powder preparations
    • A23C9/12—Fermented milk preparations; Treatment using microorganisms or enzymes
    • A23C9/13—Fermented milk preparations; Treatment using microorganisms or enzymes using additives
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
    • A23C9/00—Milk preparations; Milk powder or milk powder preparations
    • A23C9/12—Fermented milk preparations; Treatment using microorganisms or enzymes
    • A23C9/13—Fermented milk preparations; Treatment using microorganisms or enzymes using additives
    • A23C9/1315—Non-milk proteins or fats; Seeds, pulses, cereals or soja; Fatty acids, phospholipids, mono- or diglycerides or derivatives therefrom; Egg products
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
    • A23C9/00—Milk preparations; Milk powder or milk powder preparations
    • A23C9/12—Fermented milk preparations; Treatment using microorganisms or enzymes
    • A23C9/13—Fermented milk preparations; Treatment using microorganisms or enzymes using additives
    • A23C9/137—Thickening substances
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
    • A23C9/00—Milk preparations; Milk powder or milk powder preparations
    • A23C9/152—Milk preparations; Milk powder or milk powder preparations containing additives
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
    • A23C9/00—Milk preparations; Milk powder or milk powder preparations
    • A23C9/152—Milk preparations; Milk powder or milk powder preparations containing additives
    • A23C9/1528—Fatty acids; Mono- or diglycerides; Petroleum jelly; Paraffine; Phospholipids; Derivatives thereof
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
    • A23C9/00—Milk preparations; Milk powder or milk powder preparations
    • A23C9/152—Milk preparations; Milk powder or milk powder preparations containing additives
    • A23C9/154—Milk preparations; Milk powder or milk powder preparations containing additives containing thickening substances, eggs or cereal preparations; Milk gels
    • A23C9/1544—Non-acidified gels, e.g. custards, creams, desserts, puddings, shakes or foams, containing eggs or thickening or gelling agents other than sugar; Milk products containing natural or microbial polysaccharides, e.g. cellulose or cellulose derivatives; Milk products containing nutrient fibres
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
    • A23L2/52—Adding ingredients
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
    • A23L2/52—Adding ingredients
    • A23L2/66—Proteins
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
    • A23L2/52—Adding ingredients
    • A23L2/68—Acidifying substances
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
    • A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
    • A23L33/115—Fatty acids or derivatives thereof; Fats or oils
    • A23L33/12—Fatty acids or derivatives thereof
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs

Definitions

  • This invention relates to a beverage composition and to a method for its production.
  • Food supplements are often taken by individuals in order to obtain nutritional benefits.
  • food supplements are typically in the form of capsules or the like and have the disadvantage that they are inconvenient in that individual has to remember to take them.
  • Food supplements of this type are typically not flavoured and are not attractive to many consumers.
  • Nutritional supplements have been incorporated into food products but the resulting food products can have an undesirable taste and the incorporation of the supplement can have a deleterious effect on the stability of the products.
  • Conjugated linoleic acid is a conjugated dienoic fatty acid having 18 carbon atoms.
  • CLA Conjugated linoleic acid
  • the cis9, transl l (“c9tl l”) and translO, cisl2 (“tl ⁇ cl2”) isomers of CLA are generally the most abundant and beneficial pharmacological effects have been identified for each of these isomers.
  • US 2007/0031536 relates to fermented foods that comprise CLA in the form of a glyceride.
  • US 2005/0013907 describes food compositions derived from milk comprising CLA glycerides.
  • the compositions contain significant amounts of added sugar.
  • US 2006/0057817 discloses emulsions containing unsaturated fatty acids and their esters. The emulsions may be used in foods, including beverages.
  • JP-A-2000 050841 relates to a powder containing CLA.
  • the powder can be used in foods and drinks and is prepared by mixing the CLA with gum arabic to form an oil-in-water emulsion, followed by drying and pulverising.
  • beverage compositions containing CLA that can have a low energy content (i.e., are low calorie) but still have good organoleptic properties such as taste and mouthfeel.
  • CLA low energy content
  • organoleptic properties such as taste and mouthfeel.
  • the present invention provides, in a first aspect, a beverage composition
  • a beverage composition comprising fat, protein, thickener and water, wherein the fat comprises at least 40% by weight of conjugated linoleic acid or a derivative thereof (CLA).
  • CLA conjugated linoleic acid or a derivative thereof
  • the invention provides a beverage composition
  • a beverage composition comprising fat, protein and water, wherein the fat comprises at least 40% by weight of conjugated linoleic acid or a derivative thereof (CLA), wherein the composition has an energy content of less than 100 kcal /10Og, preferably less than 80 kcal/100g, most preferably 55 to 75kcal/100g.
  • CLA conjugated linoleic acid or a derivative thereof
  • a third aspect of the invention is a beverage composition
  • a beverage composition comprising fat, protein and water, wherein the fat comprises at least 40% by weight of conjugated linoleic acid or a derivative thereof (CLA), wherein the composition comprises less than 8% by weight of added sugar.
  • CLA conjugated linoleic acid or a derivative thereof
  • the invention provides a process for producing a beverage composition according to any one of the preceding claims, which comprises: (i) forming an emulsion of the fat in water in the presence of a protein;
  • a fifth aspect of the invention is the use of a beverage composition according to the invention for a nutritional benefit.
  • a preferred benefit is body weight management, in particular a reduced tendency to fluctuation of body weight.
  • Beverage compositions of the invention comprise a fat containing at least 40% by weight CLA, such as at least 50% by weight, more preferably at least 70% by weight CLA, even more preferably from 85 to 99% by weight CLA.
  • the beverage comprises from 0.5 to 10%, more preferably from 1.0 to 10% by weight of protein, even more preferably from 2 to 8% by weight of protein.
  • the protein can be added as such in a relatively concentrated from (e.g., having a protein content of greater than 70% by weight) or may form part of another material that is included in the composition, such as milk or yoghurt, for example.
  • the protein is selected from the group consisting of whey solids, skimmed milk powder and soya protein, low fat yoghurt, skimmed milk and mixtures thereof.
  • the fat content of the beverage composition may be such that the beverage contains from 0.5 to 10% by weight fat, more preferably from 1 to 8% (e.g., from 2 to 8%) by weight fat, even more preferably from 3 to 7% by weight fat.
  • Beverage compositions of the invention preferably comprise at least 60% by weight of water, more preferably at least 70% by weight water, even more preferably from 80 to 95% by weight water.
  • Water can be included as relatively pure water or as part of another material such as, for example, milk, yoghurt or fruit juice.
  • the beverages of the invention comprise a thickening agent.
  • suitable thickening agents include gum acacia, modified food starches (e.g., alkenyl succinate modified food starches), anionic polymers derived from cellulose (e.g. carboxymethylcellulose), gum ghatti, modified gum ghatti, xanthan gum, tragacanth gum, guar gum, locust bean gum, pectin, gelatine, carrageenan and mixtures thereof.
  • the thickening agent is selected from the group consisting of pectin, carrageenan, guar gum, gelatin, xanthan gum and mixtures thereof.
  • Typical amounts of the thickening agent are from 0.001 to 10% by weight of the compositions, more preferably from 0.1 to 5% by weight, preferably from 0.2 to 4% by weight.
  • the beverage composition of the invention is a low calorie product.
  • the beverage composition may have an energy content of less than 100 kcal /10Og, more preferably less than 80 kcal/100g, even more preferably from 55 to 75kcal/100g.
  • Calorie contents can be determined by methods well known to those skilled in the art, for example, as set out in Mullan, 2006, Labelling Determination of the Energy Content of Food: http://www.dairyscience.info/energy_label.asp#3 and/or FAO Food And Nutrition Paper 77, Food energy - methods of analysis and conversion factors, Report of a Technical Workshop, Rome, 3-6 December 2002, Food And Agriculture Organization of the United Nations, Rome, 2003, ISBN 92-5-105014-7.
  • compositions of the invention preferably comprise less than 8% by weight of added sugar (i.e., sucrose), more preferably less than 4% by weight of added sugar.
  • the compositions may be substantially free or free of added sugar.
  • Added sugar excludes sugars (i.e., sucrose) that are added as part of another component of the composition.
  • the beverage compositions may comprise sugar replacers. Examples of sugar replacers include sorbitol, mannitol, isomaltitol, xylitol, isomalt, lactitol, hydrogenated starch hydrolysates (HSH, including maltitol syrups) and mixtures thereof. Additionally or alternatively, the compositions may comprise a sweetening agent.
  • Suitable sweetening agents include saccharin, aspartame, sucralose, neotame, acesulfame potassium, acesulfame, taumatine, cyclamate and mixtures thereof. More preferred sweetening agents are selected from aspartame, acesulfame-K and mixtures thereof.
  • Beverage compositions of the invention optionally comprise one or more additional additives selected from flavours, colouring agents, vitamins, minerals, acidity regulators, preservatives, emulsifiers, antioxidants, dietary fibres and mixtures thereof.
  • additional additives selected from flavours, colouring agents, vitamins, minerals, acidity regulators, preservatives, emulsifiers, antioxidants, dietary fibres and mixtures thereof.
  • Each of these materials may be a single component or a mixture of two or more components.
  • vitamins and minerals include calcium, iron, zinc, copper, phosphorous, biotin, folic acid, pantothenic acid, iodine, vitamin A, vitamin C, vitamin Bl, vitamin B2, vitamin B3, vitamin B6, vitamin B9, vitamin B 12, vitamin D, vitamin E, and vitamin K.
  • the vitamin or mineral is selected from iron, zinc, folic acid, iodine, vitamin A, vitamin C, vitamin Be, vitamin B3, vitamin B6, vitamin B 12, vitamin D, and vitamin E.
  • Acidity regulators include organic as well as inorganic edible acids.
  • the acids can be added or be present in their undissociated form or, alternatively, as their respective salts, for example, potassium or sodium hydrogen phosphate, potassium or sodium dihydrogen phosphate salts.
  • the preferred acids are edible organic acids which include citric acid, malic acid, fumaric acid, adipic acid, phosphoric acid, gluconic acid, tartaric acid, ascorbic acid, acetic acid, phosphoric acid, or mixtures thereof.
  • Glucono Delta Lactone (GDL) may also be used, particularly wherein it is desired to reduce pH without introducing excessive acidic, or tart, flavour in the final composition.
  • Flavours include, for example, flavour oils, extracts, oleoresins, essential oils and the like, known in the art for use as flavourants in beverages.
  • This component can also comprise flavour concentrates such as those derived from concentration of natural products such as fruits.
  • Terpeneless citrus oils and essences can also be used herein.
  • suitable flavours include, for example, fruit flavours such as orange, lemon, lime and the like, cola flavours, tea flavours, coffee flavours, chocolate flavours, dairy flavours.
  • These flavours can be derived from natural sources such as essential oils and extracts, or can be synthetically prepared.
  • Colouring agents including natural and artificial colours may optionally be used.
  • Non-limiting examples of colouring agents include fruit and vegetable juices, riboflavin, carotenoids (e.g. ⁇ -carotene), turmeric, and lycopenes.
  • Dietary fibres are complex carbohydrates resistant to digestion by mammalian enzymes, such as the carbohydrates found in plant cell walls and seaweed, and those produced by microbial fermentation.
  • Preservatives may be selected from the group consisting of sorbate preservatives, benzoate preservatives, and mixtures thereof.
  • Antioxidants include, for example, natural or synthetic tocopherols, TBHQ, BHT, BHA, free radical scavengers, propylgallate, ascorbylesters of fatty acids and enzymes with anti-oxidant properties.
  • the beverages of the invention may be free of dairy material and, for example, may be free of lactose.
  • the beverages of the invention are preferably free of lecithin.
  • Beverages of the invention may be carbonated or non-carbonated.
  • the beverage composition of the invention may take a number of different forms.
  • the beverage is a fruit drink, for example selected from the group consisting of a yoghurt-based fruit drink, a fruit-based smoothie and a fruit-based meal replacer drink.
  • the composition may comprise from 2 to 45% by weight on a wet basis of fruit based material.
  • Wet basis refers to the fruit material including any water associated with it, for example 20 % by weight added apple juice corresponds to 20 % by weight fruit on a wet basis.
  • the composition comprises from 3 to 40% by weight on a wet basis of fruit based material, such as from 5 to 35% by weight on a wet basis of fruit based material.
  • the fruit based material is preferably selected from a fruit puree, fruit concentrate, fruit juice or mixtures thereof.
  • suitable fruits are orange, banana, pineapple, mango, passion fruit, coconut, blackberry, blueberry, apple, strawberry, cranberry, lemon, lime and mixtures thereof.
  • a particularly preferred fruit based material is banana puree.
  • suitable fruits can be derived from, for example, pear, peach, plum, apricot, nectarine, grape, cherry, currant, raspberry, gooseberry, elderberry, blueberry, grapefruit, mandarin, grapefruit, cupuacu, mango, guava, tomato, rhubarb, carrot, beet, cucumber, pomegranate, kiwi, papaya, watermelon, passion fruit, tangerine, and cantaloupe.
  • a fruit beverage will usually have a pH of less than 5, more preferably less than 4.5 most preferably a pH between 3.0 and 4.1.
  • the beverage composition of the invention comprises material derived or extracted from coffee or tea or cocoa or mixtures thereof.
  • the material may be derived directly or indirectly from the plant material, such as coffee beans, tea leaves or cocoa beans, for example by further processing, purification or extraction techniques.
  • the beverage preferably has an energy content of less than 70 kcal /10Og, more preferably less than 60 kcal/lOOg, such as from 40 to 55 kcal/lOOg.
  • the beverage composition preferably comprises at least 0.1% by weight cocoa, more preferably at least 0.5% by weight cocoa, most preferably from 1 to 2.5% by weight cocoa. Cocoa includes cocoa powder, cocoa mass and cocoa solids.
  • the beverage composition comprises at least 0.01% by weight coffee powder, preferably at least 0.04% by weight coffee powder, most preferably 0.05 to 0.3% by weight coffee powder.
  • the beverage composition comprises green tea or a material or extract derived from green tea.
  • the beverages of the present invention preferably comprise from about 0.01% to about 1.2%, preferably from about 0.05% to about 0.8%, by weight of the beverage product, of tea solids.
  • tea solids as used herein means solids extracted from tea materials including those materials obtained from the genus Camellia including C. sinensis and C. assaimica, for instance, freshly gathered tea leaves, fresh green tea leaves that are dried immediately after gathering, fresh green tea leaves that have been heat treated before drying to inactivate any enzymes present, unfermented tea, instant green tea, and partially fermented tea leaves.
  • Green tea solids are tea leaves, tea plant stems, and other plant materials that are related and which have not undergone substantial fermentation to create black teas. Mixtures of unfermented and partially fermented teas can be used.
  • the beverage composition may be produced by a method which comprises:
  • the method further comprises: (vii) packaging the composition.
  • Packaging includes, for example, cans, bottles and sealed cartons.
  • the fat in the beverage composition of the invention comprises at least 40% by weight of the fat phase of conjugated linoleic acid (CLA) or a derivative thereof.
  • CLA conjugated linoleic acid
  • the upper limit of CLA in the fat phase may be 95% or 100% by weight.
  • the amount of CLA in the fat is based on the total weight of fatty acids in the fat (calculated as free fatty acid).
  • CLA refers to conjugated linoleic acid and its derivatives.
  • the CLA may be used in the form of the free acid.
  • Derivatives of conjugated fatty acids include salts and esters thereof, or a mixture of two or more of these materials.
  • Salts are non-toxic, pharmaceutically acceptable and/or acceptable for use in food products and/or pharmaceuticals and include, for example, salts with alkali metals and alkaline earth metals such as sodium, calcium and magnesium, preferably sodium.
  • Esters include, for example, mono-, di- and tri- glycerides and mixtures thereof, and Ci to C 6 alkyl esters (where the alkyl group can be straight chain or branched), as well as esters formed with alcohols that are acceptable in food products or pharmaceutical products, such as are disclosed in EP-A-1167340, the contents of which are incorporated by reference herein.
  • Suitable alcohols include terpene alcohols or sesquiterpene alcohols, for example menthol, isopulegol, menthenol, carveol, carvomenthenol, carvomenthol, isobornylalcohol, caryophyllenealcohol, geraniol, farnesol and citronellol.
  • CLA for use in the invention is as a glyceride.
  • Particularly preferred are diglycerides and triglycerides, with triglycerides being even more preferred.
  • the CLA may comprise one isomer or a mixture of two or more different isomers including: cis, cis; cis, trans; trans, cis; and trans, trans isomers.
  • Preferred isomers are the translO, cisl2 and cis9, trans 11 isomers (also referred to herein as tl ⁇ cl2 and c9tl l, respectively), including these isomers in relatively pure form, as well as mixtures with each other and/or mixtures with other isomers.
  • the conjugated linoleic acid or derivative thereof comprises trans 10, cisl2 and cis9, trans 11 isomers and the weight ratio of trans 10, cisl2 isomer to cis9, trans 1 1 isomer or vice versa is at least 1.2:1, such as 1.3: 1, even more preferably at least 1.5:1, e.g., in the range 1.5:1 to 100:1 or 1.5:1 to 10:1, such as a 60:40 or 80:20 mixture of the translO, cisl2: cis9, transl l isomers.
  • compositions comprising the trans 10, cis 12 isomer or the cis9, trans 1 1 isomer as the major isomer component i.e., present in an amount of at least 55 %, preferably at least 60 %, more preferably at least 70 %, even more preferably at least 75 %, most preferably at least 80 %, such as at least 90 % or even 100 % by weight based on the total amount of conjugated linoleic acid.
  • the CLA may comprise c9tl 1 and tl ⁇ cl2 isomers and the weight ratio of the c9tl l to tl ⁇ cl2 isomers may be from 99:1 to 1 to 99, preferably from 90:10 to 10:90 most preferably from 80:20 to 20:80.
  • CLA can be produced in conventional ways.
  • CLA can be produced by known methods, such as that described in EP-A-902082, the contents of which are incorporated herein by reference.
  • CLA products that are enriched in one or more isomers are disclosed in WO 97/18320, the contents of which are also incorporated herein by reference.
  • fatty acids examples include linoleic acid, oleic acid, taxoleic, juniperonic, sciadonic, saturated fatty acids, pinolenic acid and EPA (eicosapentaenoic) and DHA (docosahexaenoic). These other fatty acids may be present as free acids or derivatives in the same way as CLA and are preferably present as glycerides, more preferably triglycerides.
  • the CLA is optionally blended with additional fatty acids or glycerides before being used in the fat of the present invention.
  • the additional fatty acid(s) and/or glycerides are preferably selected from liquid oils, such as soybean oil, sunflower oil, rape seed oil and cotton seed oil; cocoa butter and cocoa butter equivalents; palm oil and fractions thereof; enzymically made fats; pine nut oil; fish oils and fractions thereof; conjugated linoleic acid and enriched isomer mixtures; gamma linolenic acid and enriched mixtures thereof; hardened liquid oils; and mixtures thereof.
  • the beverage compositions of the invention may have one or more of: improved taste; more refreshing taste; stability in that there is little phase separation; no problems with aggregation and /or flocculation of particulate matter; no creaming; optimal cloudiness (some drinks should be cloudy, whilst others should not); good homogeneity; enhanced viscosity; good colour; a good level of sweetness; balanced flavour; a light feeling in the mouth; little or no aftertaste; and an optimal droplet size distribution.
  • Many or all of these positive effects preferably persist over time e.g., all of the effects remain positive over a period of at least 3 months, preferably about 6 to 12 months.
  • these positive attributes can be achieved in beverages having relatively low energy contents. This means that it is possible to produce a low calorie product, particularly in a fruit-based beverage, comprising CLA.
  • the CLA can be included in the beverage of the invention as an oil or in the form of a powder, such as a free flowing powder.
  • CLA and its derivatives in powder form can be produced, for example, by spray drying CLA, or a fat comprising CLA, with protein and/or carbohydrate, with the powder typically comprising from 50 to 90% by weight of fat.
  • a preferred powder comprises 70 to 90% by weight triglyceride of which at least 70% by weight is CLA. It has been found that use of the powder can give extra stability to the beverage.
  • An instant foaming coffee drink is prepared with CLA (ClarinolTM, Lipid Nutrition BV, Wormerveer, The Netherlands) comprising 3.4 g active CLA (CLA c9,tl 1+CLA tl ⁇ ,cl2) per serving of 300 gram.
  • CLARINOLTM is a trademark of Lipid Nutrition BV (Wormerveer, The Netherlands) and has the following composition:
  • Oil (as glyceride) 80% by weight Carbohydrate 10% by weight
  • Nutritional information (per 25Og serving):
  • Cocoa was mixed with 10% of milk and stored at 4 0 C for several hours to fully hydrate the cocoa.
  • a 18.6% emulsion of Clarinol G-80 in milk was made by heating milk to 60 0 C and slowly mixing-in Clarinol G-80 using high-shear mixing. The mixture was homogenised dual-stage 200/50 bar and cooled to 4 °C until further use.
  • Nutritional information (per serving of 250 g):
  • a 4% solution of pectin syrup in hot water of >90 °C was prepared and cooled.
  • the whey protein powder was dispersed in the rest of water heated to 40 0 C, hydrated at least for 15 minutes.
  • a 25% pre-emulsion of ClarinolTM G-80 in yoghurt was made by heating the yoghurt (75%) to 60 0 C and slowly mixing in ClarinolTM.
  • the mixture was homogenised dual-stage 200/50 bar and cooled to 4 °C till further use.
  • the rest of the yoghurt was stirred by avoiding air uptake.
  • the whey protein solution, the pectin syrup, sweetener, the pre-emulsion, flavours and colour were added.
  • 50% citric acid solution was added to adjust the pH to 4.0.
  • the whole mixture was pre-heated to 40 °C, homogenised dual-stage 180/18 bar, heated 5s to 104 0 C and cooled to 5 0 C. As last step the mixture was filled aseptically.
  • a 5% solution of pectin syrup in hot water of >90 °C is prepared and cooled.
  • the whey protein powder is dispersed in the rest of water heated to 40 0 C and hydrated at least for 15 minutes.
  • a 25% pre-emulsion of ClarinolTM G-80 in yoghurt is made by heating the yoghurt (75%) to 60 °C and slowly mixing in ClarinolTM.
  • the mixture is homogenised dual-stage 200/50 bar and cooled to 4 0 C till further use.
  • the rest of the yoghurt is stirred by avoiding air uptake.
  • the whey protein solution, the pectin syrup, sweetener, the pre-emulsion, flavours and colour are added.
  • 50% citric acid solution is added to adjust the pH to 4.0.
  • the whole mixture is pre-heated to 40 °C, homogenised dual-stage 180/18 bar, heated 5s to 104 °C and cooled to 5 °C. As a last step, the mixture is filled aseptically.
  • Nutritional information (per serving of 150 gram):
  • 4.8 1 of yoghurt drink was prepared comprising 4.6g CLA as the triglyceride (Clarinol TM from Lipid Nutrition BV, Wormerveer, The Netherlands) or 4.6g safflower oil/100 g yoghurt drink without adding any colors or flavors.
  • a solution of a 4% pectin in hot water of >90°C was prepared. Whey protein powder was dispersed in the rest of water, heated to 40 0 C and hydrated for at least 15 minutes.
  • a 25% pre-emulsion of the oil in yogurt was made.
  • the yoghurt was heated to 60 0C and slowly the oil was mixed-in.
  • the mixture was homogenized dual-stage 200/50 bar and cooled to 4°C till further use.
  • Sugar, sweetener (10Ox solution in water), pectin solution, whey protein solution and pre-emulsion were added to this mixture.
  • the mixture was pre-heated to 40°C, homogenized dual-stage 200/50 bar, and filled in bottles.
  • the extracted oils were tested for rancimat analysis.
  • All yoghurt drink mixtures were extracted in 4 portions; this is due to the workability of the samples together with the solvents which are needed to conduct the extractions.
  • To about 100 g of yoghurt mixture about 10 g of KCl, 100 ml chloroform and 50 ml methanol were added. The samples were put on a turax for 3 minutes with a speed of about 12000 rpm. The mixture was divided in 2x100 g bottles. This procedure was repeated 4 times until 8x100 g bottles were received. The bottles were centrifuged for 5 minutes at 4500 rpm. The upper layer of each bottle was removed with a pipette. The lower layer together with the white pellet which was received after centrifugation was put over a filter. The filtrate was put in an empty flask on the rotor vapour equipment. The temperature of the water bath was set at 35 0 C and the pressure slowly brought down to about 20 mbar. Nitrogen was bubbled through the sample overnight.

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  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Microbiology (AREA)
  • Oil, Petroleum & Natural Gas (AREA)
  • Biophysics (AREA)
  • Mycology (AREA)
  • Dispersion Chemistry (AREA)
  • Non-Alcoholic Beverages (AREA)
  • Coloring Foods And Improving Nutritive Qualities (AREA)
  • Tea And Coffee (AREA)
  • Dairy Products (AREA)

Abstract

La composition de boisson selon l'invention comprend de la graisse, des protéines, un épaississant et de l'eau, la graisse comprenant au moins 40 % en poids d'acide linoléique conjugué ou un dérivé de celui-ci (CLA).
EP08749064.5A 2007-04-24 2008-04-23 Composition de boisson contenant cla Not-in-force EP2152100B1 (fr)

Priority Applications (1)

Application Number Priority Date Filing Date Title
EP08749064.5A EP2152100B1 (fr) 2007-04-24 2008-04-23 Composition de boisson contenant cla

Applications Claiming Priority (3)

Application Number Priority Date Filing Date Title
EP07251722 2007-04-24
EP08749064.5A EP2152100B1 (fr) 2007-04-24 2008-04-23 Composition de boisson contenant cla
PCT/EP2008/003263 WO2008128765A1 (fr) 2007-04-24 2008-04-23 Composition de boisson comprenant de l'acide linoléique conjugué

Publications (2)

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EP2152100A1 true EP2152100A1 (fr) 2010-02-17
EP2152100B1 EP2152100B1 (fr) 2017-12-13

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EP (1) EP2152100B1 (fr)
KR (1) KR20100016612A (fr)
CN (1) CN101677619A (fr)
BR (1) BRPI0810130A8 (fr)
CA (1) CA2684841A1 (fr)
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WO (1) WO2008128765A1 (fr)

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BRPI0810127A2 (pt) * 2007-04-24 2014-09-23 Lipid Nutrition Bv Iogurte, processo para produzir o iogurte, e, uso de um iogurte
BRPI0810560A2 (pt) * 2007-04-24 2014-10-07 Lipid Nutrition Bv Composição de bebida, processo para produzir uma composição de bebida, e, uso de uma composição de bebida.
EP2288268A1 (fr) * 2008-05-21 2011-03-02 Stokely-Van Camp, Inc. Boisson de récupération à base de lait
CN105432793A (zh) * 2010-02-06 2016-03-30 考格尼斯知识产权管理有限责任公司 饮料
WO2012050434A1 (fr) * 2010-10-15 2012-04-19 N.V. Nutricia Smoothie à base de produits laitiers pour stimuler la croissance chez des enfants
US8183227B1 (en) 2011-07-07 2012-05-22 Chemo S. A. France Compositions, kits and methods for nutrition supplementation
US8168611B1 (en) 2011-09-29 2012-05-01 Chemo S.A. France Compositions, kits and methods for nutrition supplementation
KR101540746B1 (ko) * 2011-12-28 2015-08-03 대한민국 공액리놀레산(Ｃｏｎｊｕｇａｔｅｄ Ｌｉｎｏｌｅｉｃ Ａｃｉｄ, ＣＬＡ)의 생산방법
CN105595130B (zh) * 2016-01-20 2018-09-28 山东禹王生态食业有限公司 大豆分离蛋白冰沙及其制备方法
US11191289B2 (en) 2018-04-30 2021-12-07 Kraft Foods Group Brands Llc Spoonable smoothie and methods of production thereof
US20210120835A1 (en) * 2019-10-23 2021-04-29 The Spare Food Co. Fermented whey beverage and method of making the same

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US20100092604A1 (en) 2010-04-15
US20120328757A1 (en) 2012-12-27
BRPI0810130A8 (pt) 2016-09-20
BRPI0810130A2 (pt) 2014-09-23
RU2009143321A (ru) 2011-05-27
WO2008128765A1 (fr) 2008-10-30
CN101677619A (zh) 2010-03-24
KR20100016612A (ko) 2010-02-12
RU2491837C2 (ru) 2013-09-10
CA2684841A1 (fr) 2008-10-30
EP2152100B1 (fr) 2017-12-13

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